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Asian Quinoa Pasta Salad

Infused with the Asian-inspired flavors of lime, ginger and soy, this gluten-free pasta salad is made with quinoa pasta, resulting in a dish that is not only delicious, but also packed with good-for-you protein, fiber and antioxidants.


  • 1 red bell pepper chopped
  • 6 scallions chopped
  • 1 cup cherry tomatoes halved
  • 1 pound quinoa pasta corkscrews cooked according to the package instructions and rinsed under cold water
  • 1/4 cup red wine vinegar
  • 3 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • Juice of 1 lime
  • 2 tablespoons gluten-free tamari
  • 2 teaspoons grated ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper optional


  • In a large bowl, combine the red bell pepper, scallions, tomatoes and pasta. Set aside.
  • In a Mason jar, combine the vinegar and next 7 ingredients. With the lid on, shake well until thoroughly combined and emulsified. Pour preparing dressing over the pasta mixture, and toss gently to coat. Chill for 1-2 hours before serving.


Due to the nature of the quinoa pasta, our family has found that this salad is best served on the day it is prepared.
If desired, 1 pound of regular corkscrew pasta can be substituted for the quinoa pasta.